"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Crescent-Topped Chicken a la King Recipe

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This recipe for Parmesan Crescent-Topped Chicken a la King, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, May 20, 2007


2 tablespoons butter
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces
1 1/2 cups frozen peas and carrots
1/2 cup sliced green onions
1/2 cup flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2 oz) can chicken broth
3/4 cup milk
1/4 cup Parmesan cheese

1 can Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons Parmesan cheese

Heat oven to 375.

In large skillet, melt 2 tablespoons butter over medium high heat. Add chicken; cook and stir 3 minutes. Add onion; cover and cook until chicken is no longer pink.

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2 quart oval casserole or 13 x 9 baking dish.

Separate dough into 8 triangles. Starting at the short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375 for 15-20 minutes or until crescent rolls are golden brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes




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